Go Back
Kahlua Pumpkin Spice Fudge and Martini - poet in the pantry

Kahlúa Pumpkin Spice Fudge

Carrie @ poet in the pantry
Prep Time 10 mins
Cook Time 4 mins
Total Time 14 mins
Course Candy
Servings 64


  • 3 cups bittersweet chocolate chips
  • 1 14- ounce can sweetened condensed milk
  • 1/4 cup 4 Tablespoons unsalted butter, cut up
  • 1 1/2 ounces Kahlúa Pumpkin Spice or regular Kahlúa Coffee Liqueur


  • Butter an 8x8 glass baking dish and line with parchment paper. Set aside.
  • In a 2-quart microwave safe bowl, combine the chocolate chips and sweetened condensed milk.
  • Add the butter and microwave at 50% power for 1 minute.
  • Stir and microwave again at 50% power for 1 minute.
  • Continue stirring and microwaving at 50% power for 30 second intervals until everything is melted and smooth.
  • Stir in the Kahlúa Pumpkin Spice and spread into the prepared pan.
  • Refrigerate until firm, at least 3 hours, before cutting and serving.
  • Store in the refrigerator for up to 1 week.